INGREDIENTS
Sálmon & Squásh
- 2-4 sálmon fillets more or less, depending on size
- 1 lárge lemon juice ánd zest
- 1 táblespoon fresh thyme
- 1/2 teáspoon seá sált to táste
- 2 lárge gárlic cloves minced
- olive oil for cooking
- 2 smáll zucchini squásh cut lengthwise
Cáuliflower Rice
- 16 oz cáuliflower rice fresh or frozen
- 1/2 cup chicken stock
- 1 lárge lemon juice ánd zest
- seá sált to táste
- 1 táblespoon fresh thyme or oregáno
- 8 oz báby heirloom tomátoes sliced in hálf
- 1 ávocádo sliced into smáll chunks
- 1 táblespoon fresh thyme minced
- 1-2 táblespoons olive oil
- lemon juice from 1 lemon
- seá sált flákes to táste
- red chili pepper flákes to táste
INSTRUCTIONS
- ádd lemon zest ánd juice, minced gárlic, seá sált, ánd oregáno for sálmon ánd squásh into á smáll bowl, then pour over sálmon ánd sliced zucchini. Set in fridge (in ziplock or bowl) to márináde for 20-30 minutes or ás time állows.
- Heát grill pán over medium heát on the stove. Once hot, greáse generously with olive oil ánd pláce sálmon ánd zucchini on pán.
- Cook covered with á lid for 5 minutes on one side ánd 2-3 on the other.
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